Middle Eastern Bulgar Salad
  • Chef: Taline Gabrielian  
  • Serves: 4
  • Time: 30 minutes 


  • ¼ cup (60ml) olive oil
  • 1 small onion, finely diced
  • 5 tomatoes, peeled and diced
  • 1 cup (190g) quinoa, rinsed
  • 2 cups (480ml) water
  • ½ tsp sea salt (or to taste)
  • ¼ tsp pepper
  • ¼ tsp chilli flakes or paprika
  • 1 lemon, juiced
  • 4 scallions/shallots, finely chopped
  • ½ cup (15g) parsley leaves, finely chopped
  • 8-10 cos heart lettuce leaves
  • 2 tbsp pomegranate seeds


Heat oil in a saucepan and sauté onion for 2-3 minutes or until onion is transparent and fragrant.  

Stir through tomatoes and bring to a light boil. Reduce heat to medium and cook for a further 10 minutes, stirring until tomatoes have softened.

Add quinoa and water to the saucepan, stir to combine. Season with salt, pepper and chilli, bring to a boil, then simmer covered for 10-12 minutes or until quinoa is cooked.

Remove from heat, pour over lemon juice and allow to cool.

Once quinoa mix has cooled, fold through shallots and parsley, scoop into cos heart lettuce leaves, top with pomegranate seeds and serve.